Ultra-processed foods linked to stroke and brain damage, study finds

A recent study by Canadian researchers found a correlation between high consumption of ultra-processed foods and an increased risk of stroke and future memory problems in healthy adults.

Using magnetic resonance imaging (MRI) to examine the brains of about 9,000 participants, researchers found small areas of brain damage more frequently in people who consumed large amounts of ultra-processed foods, such as soft drinks, packaged snacks, and sugary breakfast cereals.

Those who consumed the most ultra-processed foods were 40% more likely to have these changes in the brain, which may go unnoticed because they don’t produce obvious symptoms, Medical Xpress reported.

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These brain changes, however, can be warning signs in the years before the onset of a stroke or memory problems.

In a study testing the link between ultra-processed foods and brain damage, Canadian researchers examined brain scans of about 9,000 participants. (iStock)

These results were unexpected, according to Russell J. de Souza, first author of the study and an associate scientist at the Population Health Research Institute (PHRI) at McMaster University and Hamilton Health Sciences.

“Usually this type of damage is associated with conditions that we hear about and treat at a much older age,” de Souza told Medical Xpress. He noted that the study looked at “middle-aged Canadians who had no heart problems and reported no other health problems.”

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The study, published in JAMA Network Open, included participants aged 35 to 69.

Participants who consumed the most ultra-processed foods had more body fat and visceral fat, which is linked to various health problems, including heart disease.

The study found that participants who ate more highly processed foods had more visceral fat, which is stored deep in the abdomen and can cause health problems such as heart disease. (iStock)

The study found an overall stronger link between consumption of ultra-processed foods and brain damage in female participants.

Women in the highest consumption group were almost twice as likely to show signs of brain damage as those in the lowest consumption group.

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“Our results suggest that the link between diet and brain health may be detectable before people experience notable problems with memory or thinking,” said Sonia Anand, lead author of the study and senior scientist at PHRI.

Ultra-processed foods are generally tasty, but they often lack important nutrients such as fiber, vitamins and minerals, while containing high amounts of sodium, saturated fat and added sugars, according to the CDC.

Ultra-processed foods account for about 55% of Americans’ daily calories, according to a report released by the CDC in August 2025. (iStock)

The average percentage of total daily calories consumed from ultra-processed foods was 55% among Americans ages 1 and older between August 2021 and August 2023, according to data released by the CDC in August 2025.

Ultra-processed foods are convenient and widely available, which could contribute to high consumption, Anand said. However, she noted that “diets high in these foods may be linked to brain changes that could lead to memory loss and stroke” in the future.

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For participants in this study, ultra-processed foods made up about 25% of their daily food intake on average.

Researchers noticed that as consumption of ultra-processed foods increased, consumption of nutrient-dense foods decreased.

According to the study, those who ate more ultra-processed foods tended to eat whole foods that were less nutrient-dense. (iStock)

Whole foods like fruits, vegetables and grains accounted for 41% of the daily dietary intake of participants who ate the most ultra-processed foods and 68% of those who ate the least.

The study results suggest a link between consumption of ultra-processed foods and indicators of changes in the brain.

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Despite this, because the participants were only assessed once and not followed up later, the researchers could not determine that the direct cause of the changes in the brain was the consumption of ultra-processed foods.

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“We need longer-term studies that follow people over time with repeated MRI scans to determine whether reducing consumption of ultra-processed foods can slow or prevent these brain changes,” de Souza said, adding that follow-up research is underway.